German cuisine · Salads & Mezze

Obatzda

Ripe camembert mashed with butter, onion and paprika into a creamy Bavarian cheese spread for the beer garden.

Ingredients · for 4 servings

• 400g ripe camembert
• 80g soft butter
• 100g cream cheese
• 1 onion
• 2 tsp sweet paprika
• 1 tsp caraway seeds
• 2 tbsp light beer
• 1 bunch chives
• 4 pretzels
• Salt, pepper

Instructions

1. Take the camembert and butter out of the fridge an hour beforehand – only at room temperature will both mash together creamily.
2. Leave the rind on or trim it off according to taste, then coarsely mash the cheese with a fork.
3. Add the soft butter and cream cheese and work everything with the fork into a smooth mixture that still has a bit of texture.
4. Finely dice half the onion and stir in with the paprika, caraway, beer, salt and pepper until the mixture is evenly tinted orange.
5. Cover and chill for at least 30 min. so the onion flavour infuses and the Obatzda firms up.
6. Cut the remaining onion into thin rings, use them to top the Obatzda, sprinkle with chive rings and serve with pretzels.